Paleo Roasted Mixed Vegetables
Transform your dinner table with the vibrant flavors of Paleo Roasted Mixed Vegetables, a wholesome and nutrient-packed dish that's as colorful as it is delicious. This recipe combines an array of fresh, seasonal veggies—carrots, zucchini, bell peppers, red onion, and broccoli florets—expertly roasted to caramelized perfection. Tossed in heart-healthy olive oil and seasoned with garlic, fresh rosemary, a hint of lemon zest, and a touch of salt and pepper, these vegetables boast irresistible flavor in every bite. Ready in just 45 minutes, this gluten-free and dairy-free dish makes the perfect Paleo side or even a stand-alone meal. Whether you're meal prepping, hosting, or simply craving a healthy option, these roasted veggies deliver on taste, nutrition, and versatility.
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Recipe Information
Ingredients
- 3 large Carrots
- 2 medium Zucchini
- 2 medium Bell peppers
- 1 large Red onion
- 300 grams Broccoli florets
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Wash and peel the carrots, then cut them into 1-inch thick slices.
Trim the ends of the zucchini and cut them into half-moon slices, approximately 1/2 inch thick.
Deseed the bell peppers and cut them into 1-inch squares.
Peel and cut the red onion into thick wedges.
In a large mixing bowl, combine the sliced carrots, zucchini, bell peppers, red onion, and broccoli florets.
Mince the garlic cloves and chop the fresh rosemary. Add both to the bowl.
Pour the olive oil over the vegetables, then add the salt, black pepper, and lemon zest. Toss everything together until the vegetables are well-coated with the oil and seasonings.
Spread the vegetables evenly on the prepared baking sheet, ensuring they are in a single layer to promote even roasting.
Place the baking sheet in the preheated oven and roast for about 30 minutes, stirring once halfway through the cooking time. The vegetables should be tender and lightly caramelized.
Remove from the oven and let them cool slightly. Taste and adjust the seasoning with more salt or pepper, if desired.
Serve warm as a side dish or on their own as a healthy Paleo main course.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 55.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
